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ISO: Blockhouse Cafe Mushroom Meat Loaf - some information

Misc.
I didn't find a recipe on the Internet but I did find mention that a chef did cook the recipe online for a PBS fundriser a few years ago. Perhaps you could buy a copy of the tape or someone jotted down the recipe. Here is the information. Good luck.

Halyna

Title: America's Home Cooking: Comfort Food (Pledge Event)
NOLA: AHCC 000V1
Length/Format: 180 minutes approximate, nine pledge breaks
Rights: Unlimited releases, beginning
AVAILABLE TO SIP MEMBER STATIONS ONLY
Other: Close Captioned/stereo
Producer: WQED Multimedia, Pittsburgh
Website Information: www.wqed.org

Softfeed: Thursday February 28, 1100 - 1400 / 504

Talent:
Chris Fennimore and Nancy Polinsky are cooking throughout the program with various guest cooks. They are joined by Stephanie Matiak as the fundraising talent.

Rights:
Unlimited releases, beginning March 1, 2002 and expiring March 31, 2005.

PROGRAM AVAILABLE TO SIP MEMBER STATIONS ONLY.

Event Format:
This 300-minute (TRT: 3:04:36) program combines content and pledge break. Chris, Nancy and guests cook: (tape 1) Pasta with Squash, Chili, Gnocchi with Ricotta cheese and bacon; (tape 2) Blockhouse Caf Mushroom Meat Loaf, Peaches and Cream, Coffeecake and Stuffed Cabbage-Soup; (tape3) Danish Dumplings and Stuffed Pork Chops with sweet potato gravy. Between each dish is a live to tape pledge break (approximately 8 - 15-minutes).

Some contact information:

Mary Ann Yuhaschek
WQED Multimedia
4802 Fifth Avenue Pittsburgh, PA 15213
phone 412-622-1307
fax 412-622-1309
MsgID: 1425284
Shared by: Halyna - NY
In reply to: ISO: Meatloaf - Blockhouse Cafe
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies:
1 ISO: Meatloaf - Blockhouse Cafe
  Denise - Brighton, CO
2 ISO: Blockhouse Cafe Mushroom Meat Loaf - some information
  Halyna - NY
3 Recipe: Blockhouse Cafe Mushroom Meatloaf
  Edith - Wisconsin
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POST A NEW MESSAGE
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  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
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  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

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